Recipes

This silky, comforting purée is delectable alongside pan-seared fish. Try it with roast chicken as another option for a lightened up take on the French bistro staple.

Prep Time: 10 minutesCook Time: 20 minutesYield: 4 Servings

Ingredients

2 ½ lbs parsnips, peeled, cubed (~7 cups)

¾ cup low fat milk

1 TB unsalted butter

1 tsp kosher salt

1 tsp finely minced garlic

1 ½ tsp minced fresh sage

Instructions

Cover parsnips with salted water in a large sauce pan. Bring to a boil and simmer until fork-tender (approximately 15 minutes). Drain well and purée in blender or food processor with remaining ingredients.

Notes

For a slightly different riff on this dish, try puréeing the parsnips with ¾ cup milk, 1 tsp kosher salt, 1 1/2 tsp minced sage, ¼ tsp cinnamon, and a pinch of cayenne pepper.Pairs beautifully with a Thanksgiving turkey!